Heat the oven to 180c (160C fan) Gas Mark 4. Put the lamb into a large roasting tin and season generously with salt and ground black pepper.
Add the cans of tomatoes, tomato puree, sugar and water and garlic, if using.
Sprinkle with oregano and pour on a good splash of olive oil on top.
Put in oven cover with foil and cook slowly for 1 hour 30mins.
Once the lamb is succulent and the sauce is rich with the cooking juices, then put on a carving board and keep all the juices warm. carve the meat and put into a serving dish and pour over all the juices and let the feeding begin.
Whatever the holiday or time of year, you can add seasonal veg to this dish or as a side dish.
Sweet potatoes, pumpkin and squash, carrots are all good cooked with it or separately along with a good herb salad.
We love tsatziki served with this. Or you can make a yoghurt, diced cucumber, oil, lemon and seasoning to your own dip which goes beautifully with this dish; Especially in the warmer months.
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